RABIOLA

OSTRAS DAS ILHAS GREGAS
FLOHCOS DE ESTURJA~O BRANCO
PIPINOS UVAS VERDES EM ESQUELETO
PATO KABOHTIA BROTO DE SALSINHA PICANTE ROMA~
VERMELHO LARANJA ROXO BRANCO CILANTRO E PRETO
SEMENTES DE CIPRESTE ABACATE RAHZO TOMATE DOCE NORI SEA BEANS
LULAS GRA~NFINAS WASHIGTON STREET
BE^BADOS E LEITOSOS LAGOSTA DO REI RICARDO POCHE^ MAXIMS
AGULHAS DA LIBERDADE BAUNILHA DO TAHITIH INHAME MIZUNA DATAS MEHDIAS
COBRA DE RIO CALOTA GRELHADA CARAMELIZADA
STRUDELL DE CEBOLAS COUVE DE BRUXELAS CANTAREMOS CARAWAY FRAICHE
CEM TOMATES COM ESSE^NCIA VERMELHA CROCANTE
SENHOR LONGE DE KUROGE SHIGA RABANETES VERMELHOS YUZU MATSUTAKE
TONEL QUEIMAHDO
FILEH DE FEIJO~ES
GLOBO DE ALCACHOFRAS
BANDEIRA IBEHRICA
ESCAROLA FRIZAHDA FRIA NO ESCURO
SHERBET
_erbet (Turkish) (Soda powder; Etymology: Turkish & Persian; Turkish _erbet, from Persian & Urdu ____,Hindi sharbat, from Arabic sharba drink) (British and American English) historically was a cool effervescent or iced fruit soft drink. The meaning, spelling and pronunciation have fractured between different countries. It is usually spelled "sherbet", but a common corruption changes this to "sherbert".
Sherbet in Turkey is a traditional cold drink prepared with rose hips, cornelian cherries, rose or licorice and a variety of spices. It is believed that sherbet has healing effects. In the gardens of Ottoman Palace, spices and fruits to be used in sherbet were grown under the control of pharmacists and doctors of the Palace. Sherbet is still served following circumcision ceremonies or a childbirth to increase lactation of the mother.
Sherbet in the United Kingdom is a kind of fizzy powder made from bicarbonate of soda, tartaric acid, sugar etc and usually cream soda or fruit flavoured. The acid-carbonate reaction occurs upon presence of moisture (juice/saliva). It used to be stirred into various beverages to make effervescing drinks, in a similar way to making lemonade from lemonade powders, before canned carbonated drinks became ubiquitous. Sherbet is now used to mean this powder sold as a sweet. (In the United States and Australia, it would be somewhat comparable to the powder in Pixy Stix or Lik-M-Aid/Fun Dip, though having the fizzy quality of effervescing candy.)
SANTA CLARA DAIENE PERDIDA EM BERRIES DO TITIO
CHOCOLATE E SOMBRA DE AMORES SHISO
TAHINI DACQUOISE E AMINDUINS DA FAMILIA JACOHTIGUARA
VINAGRE DE CEM ANOS
SORVETE DE PINHO SOL
PERILLA
Perilla is a genus of annual herb that is a member of the mint family, Lamiaceae. In mild climates the plant reseeds itself. The most common species is Perilla frutescens var. japonica or shiso which is mainly grown in India and East Asia. There are both green-leafed and purple-leafed varieties which are generally recognized as separate species by botanists. The leaves resemble stinging nettle leaves, being slightly rounder in shape. It is also widely known as the Beefsteak plant. In North America, it is increasingly commonly called by its Japanese name, shiso, in addition to being generally referred to as perilla. Its essential oils provide for a strong taste whose intensity might be compared to that of mint or fennel. It is considered rich in minerals and vitamins, has anti-inflammatory properties and is thought to help preserve and sterilize other foods. In Nepal and parts of India, it is called silam. Its seeds are ground with chili and tomatoes to make a savoury dip/side dish.
It is sometimes known as purple mint, Japanese basil, or wild coleus (although it is not a mint, basil or coleus).
JAPONEIS DE MISSO^ BRANCO
MAÇAS DE OURO BROTO DE COENTRO
BULGUR
Bulgur (also bulghur or burghul)[1](from Turkish bulgur [2], known as π_______, pligoúri, in Greek and as burghul (____) in Arabic) is a cereal food made from several different wheat species, but most often from durum wheat.

Key attributes
The key attributes of traditional bulgur production are that the grain is parboiled, dried (usually by spreading in the sun), and the bran removed; significantly, it is processed from germinated grain, thus altering the glycemic index and nutritional values of simple wheat. Bulgur is often confused with cracked wheat, which is made from crushed wheat grains which have not been germinated nor parboiled. Although traditionally de-branned, bulgur and cracked wheat products available in shops may or may not have had their bran removed. Thus there are whole-grain, high-fiber versions of each. Bulgur is most often found in Turkish, Middle Eastern, Indian and Mediterranean dishes mainly Greece, Lebanon, Syria and Cyprus. It has a light and nutty flavor.
Bulgur can be used in pilafs, soups, bakery goods, or as stuffing, but is best known as a main ingredient in tabbouleh salad and kibbeh. Its higher nutritional value makes it a good substitute for rice or couscous. In Indian cuisine, bulgur or daliya is also used as a cereal with milk and sugar.
In Turkey, as well as pilaf, a variety of mezes and main dishes are prepared with bulgur such as çi_ köfte, içli köfte, kısır and ezogelin soup. In Cyprus it is used to make koupes, a variety of kibbeh.

Nutrition facts
Bulgur is more nutritious than rice and couscous.[citation needed] Bulgur has a glycemic index of 46.
100 grams unprepared bulgur contains approximately:
. Energy: 1500 kJ (360 kcal)
. Dietary fiber: 8 g
. Protein: 12.5 g
. Carbohydrate: 69 g whereof 0.8 g sugars
. Fat: 1.75 g whereof 0.2 g saturated fat
. Potassium: 410mg [3]
. PEHTALAS DE CEBOLAS
. SOJA
. TOMATES UHVAS
. BOTO~ES DO JARDIM PICADOS
. GARLIC
. EGGPLANT
. CARROTS
. SEMENTES DE ABOHBORA
. EMOÇO~ES DE CURRY
. CRISTAIS DE GENGIBRE
. CURRY VERDE
. FRICOIDES GLACIAIS
. TORTA DE VERA~O
BURRATA
Burrata is a fresh Italian cheese, made from mozzarella and cream. The outer shell is solid mozzarella while the inside contains both mozzarella and cream, giving it a unique soft texture. It is usually served fresh, at room temperature. Burrata, once only packaged in leaves, is nowadays wrapped in a plastic sheet, sometimes printed with a leaves pattern on the outside. Even so, the tradition of having a wrapper of asphodel leaves is still followed, even if only covering outside the plastic. The leaves are indicators of the freshness of the Burrata; as long as the leaves are green, the cheese within is still fresh and ready to ooze out. The name "burrata" means "buttered" in Italian.
History
As with other mozzarellas, Burrata owes its existence to the water buffalo, a large beast that was brought to Italy from its native Asia sometime in the 1400s. Water buffalo milk is richer and higher in protein than that of cows, yielding 1.6 times more cheese. It also lacks the yellow pigment carotene found in cow’s milk, so mozzarella di bufala is pure white. Although mozzarella was originally made with the milk of water buffaloes, and the best still is (in Italy, the legal name for cow’s-milk "mozzarella," is fior di latte), almost all American mozzarella is made from cow’s milk.
Burrata originated from a small area of Apulia region, called Murgia. First produced around 1920 on the Bianchini farm[citation needed] in the town of Andria, (about 2/3 of the way up from Italy's heel to the spur of Apulia). In the 1950s, it became more widely available after a few of the local cheese factories - notably Chieppa[citation needed] - began producing it. It is generally suspected that factories were interested in it because it was a way to utilize the ritagli ("scraps" or "rags") of mozzarella. Established as an artisanal cheese, Burrata maintained its premium-product status even after it began to be made in a number of factories from Andria, Bari, Gioia del Colle, Modugno, all the way to Martina Franca, an eighty-mile stretch of Puglia. Notably, only in recent years has it traveled outside of its native Apulia.
Production
Burrata starts out much like mozzarella, which begins like other cheeses, with rennet used to curdle the warm milk. But then, unlike other cheeses, fresh mozzarella curds are plunged into hot whey or lightly salted water, kneaded and pulled to develop the familiar stretchy strings (pasta filata), then shaped in whatever form is desired.
When making Burrata, the still-hot cheese is formed into a pouch, which is then filled with scraps of leftover mozzarella and topped off with fresh cream (panna) before closing. The finished Burrata is traditionally wrapped in the leaves of asphodel, tied to form a little brioche-like topknot, and moistened with a little whey. For convenience, these days the cheese is often placed in polyethylene, a plastic bag. The asphodel leaves, if present in packaging, should still be green when the cheese is served, to indicate the cheese’s freshness
Serving indications
. When the Burrata is sliced open, its ritagli-thickened panna flows out. The cheese has a rich, buttery flavor, and retains its fresh milkiness. It is best when eaten within 24 hours, and is considered past its prime after 48 hours. This cheese, due to its particular form (once opened, it must be eaten immediately) and the particularity given by the different texture of the inside and outside, can be served with salad, Prosciutto crudo, hard crusted bread, or with fresh tomato, olive oil and cracked black pepper. It may also be enjoyed tossed on top of drained penne or spaghetti.
. SUGAR SUGAR SNAP PEAS
. REBELDES SUIÇOS DE SUBRIC VINAIGRETTE
. FRICASSEE^^^^ DE TROMPETES DO REI
. MILHO DE OURO
. LOVAGE
Lovage (Levisticum officinale) is a plant, the leaves and seeds or fruit of which are used to flavor food, especially in South European cuisine. It is a tall (3 to 9 ft) perennial that vaguely resembles its cousin celery in appearance and in flavor. Lovage also sometimes gets referred to as smallage, but this is more properly used for celery.
The fruit of the lovage plant can be used as a spice, but what appears in the trade as lovage seed is usually ajwain, not lovage. On the other hand, what is sold as 'celery seed' is often partially or entirely ground lovage seed.
The root of lovage, which contains a heavy, volatile oil, is used as a mild aquaretic. Lovage root contains furanocoumarins which can lead to photosensitivity.
Lovage is considered a "magic bullet" companion plant; much as borage helps protect almost all plants from pests, so lovage is thought to improve the health of almost all plants.
In Germany and Holland, one of the common names of Lovage is Maggikraut (German) or Maggiplant (Dutch) because the plant's taste is reminiscent of Maggi soup seasoning. In Romania the common name of Lovage is Leu_tean.
. Lovage tea can be applied to wounds as an antiseptic, or drunk to stimulate digestion. In the UK, Lovage cordial is traditionally mixed with brandy in the ratio of 2:1 as a winter drink. Lovage is second only to capers in its quercetin content [1].
. ROBIOLA TRE LATTI
. VILA JOHVEM
. AZUL E BRANCO DE RIZADAS MORANGOS ALPINOS BANCO DA IDADE
. CANTALOUPE ESPELETE LIMA~O PERSA AMEIXAS DA SANTA ROHSA
. CAIXA DE CHOCOLATES
. COMBINAÇO~ES EM MEIS TURBINAHDOS
. MIGNARDISES
. PINK
. DO
. BISPO
. SABAYON
. LAVANDA